Thoroughly drain and rinse the three cans of black eyed peas under cool running water until the water runs clear. Transfer the rinsed peas to a large mixing bowl.

Ensure the corn is either completely thawed (if frozen) or well-drained (if canned). Add the corn to the mixing bowl.

Add the diced red bell pepper, diced cucumber, finely diced red onion, diced celery, and chopped cilantro to the bowl with the black eyed peas and corn.

Gently toss the ingredients together using a large spatula or spoon to ensure the mixture is evenly distributed, being careful not to mash the peas. Set the bowl aside.

In a separate small bowl or liquid measuring cup, combine the olive oil, fresh lime juice, and red wine vinegar.

Add the minced garlic, ground cumin, salt, black pepper, and cayenne pepper (if using) to the liquid mixture.

Using a fork or a small whisk, vigorously whisk the dressing ingredients together for about 30 to 60 seconds until the dressing is well combined and slightly emulsified. Taste the dressing and adjust the salt or lime juice as needed for balance.

Pour the prepared Zesty Lime Vinaigrette over the black eyed pea and vegetable mixture in the large bowl.

Gently fold all the ingredients together until every piece of the salad is lightly coated with the dressing.

Cover the bowl tightly with plastic wrap and transfer it to the refrigerator. Allow the salad to chill for a minimum of 1 hour, though 2 to 4 hours is highly recommended for optimal flavor development.

Before serving, remove the Black Eyed Pea Salad from the refrigerator and give it one final gentle toss, as some dressing may have settled at the bottom.

Taste the salad one last time and add a pinch more salt, pepper, or a squeeze of lime juice if desired.

Serve chilled as a hearty side dish, a flavorful appetizer with tortilla chips, or as a light, protein-rich lunch.